• 2 lbs. small zucchini
• 1 tsp. olive oil
• 1 tsp. lemon peel, grated
• 2 Tbs. grated Parmesan cheese
• 1/4 tsp. black pepper, freshly ground

Cut zucchini in half crosswise, then cut each half into 4 lengthwise sticks. Heat oil in a heavy nonstick skillet over medium high heat. Sauté zucchini and lemon peel about 3 minutes, stirring frequently, until zucchini is lightly browned. Mix in Parmesan cheese and pepper to taste.

Per serving: calories 53, fat 2.1g, 31% calories from fat, cholesterol 2mg, protein 3.6g, carbohydrates 6.8g, fiber 2.8g, sugar 3.8g, sodium 49mg, diet points 1.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.3, Lean meat: 0.1, Fat: 0.3, Sugar: 0.0, Very lean meat protein: 0.0

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